Do chocolate and hazelnuts pair well together?

Absolutely! Chocolate and hazelnuts are a classic combination, often found in beloved treats like Nutella. The rich, earthy flavor of hazelnuts complements the deep, sweet notes of chocolate beautifully. This pairing creates a delightful balance of flavors and textures, especially in baked goods like our Chocolate Hazelnut Crunch Cookies. The crunch of the hazelnuts adds a satisfying texture to the soft, chewy cookie base.

What are the main ingredients in Chocolate Hazelnut Crunch Cookies?

These cookies feature toasted hazelnuts, all-purpose flour, cocoa powder, baking powder, salt, unsalted butter, granulated sugar, brown sugar, an egg, and vanilla extract. The cookies are then coated with semi-sweet or dark chocolate and topped with finely chopped hazelnuts for extra crunch. Each ingredient plays a crucial role in delivering the perfect bite—crispy edges, fudgy center, and a nutty crunch.

Can I substitute any ingredients in the recipe?

Of course! If you're out of hazelnuts, walnuts or pecans can work well, although the flavor will be slightly different. For a dairy-free version, substitute the butter with a plant-based alternative. You can also use gluten-free flour if needed, though the texture might change a bit. If you're looking for a sweeter cookie, milk chocolate can be used instead of semi-sweet or dark chocolate for the coating.

How should I store Chocolate Hazelnut Crunch Cookies?

Store these cookies in an airtight container at room temperature for up to 1 week. If you'd like to keep them longer, you can freeze the cookies in a sealed container for up to 3 months. Just make sure to place parchment paper between layers to prevent sticking. When ready to enjoy, let them thaw at room temperature, or pop them in the microwave for a few seconds for a warm treat.

Delicious Chocolate Hazelnut Crunch Cookies Recipe

Name: Chocolate Hazelnut Crunch Cookies: A Delightful Bite of Bliss
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 ½ cups hazelnuts, toasted and roughly chopped; 1 cup all-purpose flour; 2 tablespoons cocoa powder; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla bean paste; 8 oz semi-sweet or dark chocolate, chopped; 1 tablespoon coconut oil (optional); ½ cup roasted hazelnuts, finely chopped

Description

Make rich, chewy cookies with roasted hazelnuts and dark chocolate. Perfect for gifting or holiday cookie boxes.

Ingredients

Scale

1 ½ cups hazelnuts, toasted and roughly chopped

1 cup all-purpose flour

2 tablespoons cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla bean paste

8 oz semi-sweet or dark chocolate, chopped

1 tablespoon coconut oil (optional)

½ cup roasted hazelnuts, finely chopped

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Instructions

1. Preheat oven to 350°F (175°C). Toast hazelnuts for 10–12 minutes; cool and chop.

2. Whisk flour, cocoa powder, baking powder, and salt in a bowl.

3. Cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla; mix well.

4. Gradually mix in dry ingredients. Fold in toasted hazelnuts.

5. Line a baking sheet with parchment. Scoop dough into balls, flatten into discs.

6. Bake for 10–12 minutes until edges are set. Cool completely.

7. Melt chocolate and coconut oil, if using. Dip cookies, sprinkle hazelnuts.

8. Let chocolate set at room temperature or chill to speed up.

Notes

Toast hazelnuts for deep flavor.

Use coconut oil for smoother chocolate coating.

Prep Time: 20
Cook Time: 12
Category: Cookies
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 63 kcal
Sugar: 1 g
Sodium: 64 mg
Fat: 3 g
Saturated Fat: 2 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 12 mg